Recipes Ingredients Seafood Recipes Salmon Recipes Smoked-Salmon Lettuce Rolls with Avocado and Tahini Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 7, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Yield: 8 Southeast Asian summer rolls were our jumping-off point for this no-cook recipe. Ingredients ¼ cup tahini 1 teaspoon soy sauce 1 teaspoon Sriracha 1 tablespoon fresh lemon juice, plus lemon wedges, for squeezing 8 leaves tender lettuce, such as Bibb or Boston 1 avocado, pitted and sliced Coarse salt and freshly ground pepper 2 ounces cold-smoked wild salmon Directions Combine tahini, soy sauce, Sriracha, and lemon juice in a small bowl. Arrange lettuce leaves on a work surface. Top with avocado; squeeze a little lemon juice over. Season with salt and pepper; top with salmon. Roll and serve, with dipping sauce. Rate it Print